Ingredients

For the pancakes:

  • 2 cups (250 g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1¾ cups (420 ml) buttermilk
  • ¼ cup (60 g) melted butter
  • 1 teaspoon vanilla extract

For cooking:

  • 1–2 tablespoons butter or neutral cooking oil

For serving:

  • Butter
  • Maple syrup
  • Fresh berries or sliced bananas, optional
  • Powdered sugar, optional

👩‍🍳 Instructions

1. Mix the dry ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

2. Mix the wet ingredients
In a separate bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until well combined.

3. Combine the mixtures
Pour the wet ingredients into the dry ingredients. Gently stir with a whisk or spatula until just combined.

Important: Don’t overmix. A few small lumps are perfectly fine. Overmixing can make pancakes dense instead of fluffy.

4. Rest the batter
Let the batter sit for 5–10 minutes. This gives the leavening agents time to work and helps create thick, fluffy pancakes.

5. Heat the pan
Place a nonstick skillet or griddle over medium-low to medium heat. Lightly grease it with butter.

6. Cook the pancakes
Pour about ¼ cup of batter onto the hot pan for each pancake.

Cook for approximately 2–3 minutes, until bubbles appear across the surface and the edges begin to look set.

7. Flip
Carefully flip the pancake and cook for another 1–2 minutes, until golden brown and cooked through.

Repeat with the remaining batter, adding a little butter to the pan as needed.

🧈 For Extra-Thick Pancakes

For pancakes as thick as those in the photo:

  • Keep the batter fairly thick.
  • Don’t press the pancakes down with your spatula.
  • Cook over medium-low heat so the inside has time to cook.
  • Let the batter rest before cooking.
  • Use about ¼ cup of batter per pancake.